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Fried Oysters, Horley

Prepare a small quantity of batter for fritters. Have thirty-six large, freshly opened oysters; drain well and plunge half of them in the batter; lift with the fingers, one by one, and plunge in boiling fat and fry for seven minutes, or until a nice golden colour. Lift up with a skimmer, thoroughly drain on a cloth, trim off the superfluous adherings, dress on a hot dish with a folded napkin and keep warm. Proceed to prepare the other half in the same way, and serve with a saucebowl (one gill) of hot tomato sauce separately.